Tuesday, December 2, 2008

Ingredients for 4 servings

4 boneless, skinless chicken breasts
flour
1 egg
¼ cup milk
Italian-seasoned breadcrumbs
olive oil

Directions

Either pound the chicken breasts flat with a mallet or filet them with a sharp knife. You're aiming for as thin as possible, though about ¼ inch will do.
Beat the milk and egg in a shallow pan (I recommend an 9"x9" Pyrex baking pan). Put the flour in another shallow pan. Put the breadcrumbs on a plate and shake to even them out. At this time, put the olive oil in the skillet to a depth of at least 1/8 inch and heat over medium to medium-high heat.
Dredge the chicken in flour, then dip in the milk and egg mixture to coat. Coat thoroughly in breadcrumbs.
Place the coated chicken breast in the skillet, cooking anywhere from 5 to 10 minutes per side depending on thickness. For thicker pieces, use a lower temperature and longer cooking time. For thinner pieces, a higher temperature and shorter cooking time is better. When done, remove the chicken to a plate lined with paper towels to absorb excess oil.
Reacciones:

0 comentarios:

Fooding Guide

The passion for experiment in the kitchen. The fooding is the union of preparation techniques of aliments to get the consume of them for the people. In the Fooding Guide you can to find many recipes for all ocassions. Cuisine and culinary for all of us.

Search

Popular Posts

Recent Posts

Last Comments